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mashed potato squash with creamy interior and melting butter on a white small bowl over white counter.

Mashed Potato Squash

4 from 1 vote
Creamy and effortless; mashed potato squash is the roasted side dish that tastes like mashed potatoes, with none of the work.
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Prep Time 10 minutes
Cook Time 35 minutes
Optional Add-ins 5 minutes
Total Time 50 minutes
Servings: 2
Course: Side Dish
Cuisine: American, Fall Comfort Food
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Mashed potato squash Medium size serves 2
  • 1 tablespoon Olive oil or butter For roasting
  • To taste Salt
  • Black pepper ( To taste ) Freshly ground preferred
  • 1–2 teaspoon Fresh herbs Thyme rosemary, or sage
  • Garlic ( Optional ) Fresh minced or powder

Equipment

  • 1 Sharp chef’s knife For halving the squash
  • 1 Spoon For scooping out seeds
  • 1 Baking Sheet Lined with parchment or foil
  • 1 Fork To fluff the roasted flesh
  • 1 Pastry brush (opt.) For brushing on oil or butter
  • 1 Oven mitts Squash shells retain heat after roasting

Method
 

  1. Preheat oven and wash squash
  2. Cut in half lengthwise
  3. Remove seeds and stringy bits
  4. Rub with oil, add salt, pepper, herbs
  5. Bake cut-side down until fork tender
  6. Carefully turn squash cut-side up
  7. Use fork to separate creamy flesh
  8. Add butter, cream, cheese, etc.
  9. Garnish and serve in the shell
  10. Broil briefly for golden top

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.